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Grade 12 Bread and Pastry Exam Specs

1) The document is a table of specifications for the Grade 12 midterm examination on Bread and Pastry Production for the school year 2022-2023 at Panagangan National High School in Agusan del Sur, Philippines. 2) It outlines the competencies, objectives, time spent on each topic, percentage of class time, distribution of question difficulty, and total number of exam items. 3) The exam will cover two competencies: preparing pastry fillings and decorations; and filling, decorating, finishing, and presenting baked pastry products according to standards.

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JOHNREY BASID
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2K views3 pages

Grade 12 Bread and Pastry Exam Specs

1) The document is a table of specifications for the Grade 12 midterm examination on Bread and Pastry Production for the school year 2022-2023 at Panagangan National High School in Agusan del Sur, Philippines. 2) It outlines the competencies, objectives, time spent on each topic, percentage of class time, distribution of question difficulty, and total number of exam items. 3) The exam will cover two competencies: preparing pastry fillings and decorations; and filling, decorating, finishing, and presenting baked pastry products according to standards.

Uploaded by

JOHNREY BASID
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
  • Competencies and Objectives for Grade 12 - Elective: Outlines the learning objectives and competencies for students in decorating and presenting pastry products, including standards and customer preferences.
  • Acknowledgments: Page reserved for signatures and acknowledgments by educators involved in the document preparation.

Republic of the Philippines

Department of Education
CARAGA Administrative Region
Division of Agusan del Sur

PANAGANGAN NATIONAL HIGH SCHOOL


Panagangan, La Paz, Agusan del Sur
School ID #317401

TABLE OF SPECIFICATIONS
GRADE 12 - ELECTIVE
BREAD AND PASTRY PRODUCTION
MIDTERM EXAMINATION
S.Y. 2022-2023
AVERAGE DIFFICULT
Time Percent EASY (60%)
COMPETENCIES / spent on of Class (30%) (10%) NO. of
OBJECTIVES Topic time on Rememb Understandi
Applying
Analyzin
Evaluating Creating
items
(Minutes) Topic ering ng g
20% 5% 5%
30% 30% 10%
LO 2. Decorate and present Pastry products
(TLE_HEBP9-
12PP-IIh-i-5)
2.1 Prepare a variety of fillings and 840 min. 1, 2, 3, 8, 9, 31, 32,
coating/icing, glazes and decorations for 35 %
33, 34 46 17
4, 17 10,26, 27 43, 44
pastry products according to standard
recipes, enterprise standards and/or
customer preferences

2.2 Fill and decorate pastry products,


where required and appropriate, in
5, 6, 7, 11, 12, 38, 41,
accordance with standard recipes and/or 720 37 48 49 15
25, 24, 30, 22 42
enterprise standards and customer min. 30 %
preferences

2.3 Finish pastry products according to 480 20% 13, 14,


18, 19, 23 35 39, 40 47 10
desired product characteristics min. 29

2.4 Present baked pastry products


according to established standards and 360 min. 15% 15,16,
20, 21 36, 45 50 8
procedures 28,

2400 100%
TOTAL min (40 15 15 10 5 3 2 50
hours)
Prepared by:

JOHNREY F. BASID
Subject Teacher
Noted by:

ALICIA D. CABANG
Head Teacher III

Republic of the Philippines Department of Education CARAGA Administrative Region Division of Agusan del Sur PANAGANGAN NATION
COMPETENCIES / OBJECTIVES Time spent on Topic (Minutes) Percent of Class time on Topic EASY (60%) AVERAGE (30%) DIF
Prepared by: JOH

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